Ginger Mango Custard (for Parfait)
Thank you for all your lovely comments regarding my video post yesterday. It’s been awhile since I filmed so I’ll definitely need more practice, but I do have more in store, perhaps I will need to wait until I am back in my own kitchen in Saudi. Please cross fingers for me it happens sooner rather than later
Ginger Mango Custard
1 large mango, diced
1 cup of young coconut
1 cup of cashews, soaked for 1-2 hours
2 T coconut oil
1/4 cup raw agave
1 T fresh ginger
1 T vanilla extract
juice of half a lemon
pinch of ground clove or nutmeg
pinch himalayan or sea salt
Method: Blend all ingredients in a high speed blender until very smooth.
You can eat this on it’s own if you don’t wish to use as a component in the Breakfast Parfait, either eat warm straight out of the blender or set in fridge for a cold custard.
Mixed Berry Layer
1 1/2 cups frozen strawberries
1 1/2 cups frozen blueberries
2 T raw agave
1 T lemon juice
Method: Blend all ingredients in a high speed blender. You may need to allow the berries to defrost slightly to avoid burning out your blender, but try and blend whilst at least partially frozen. This will not be eaten frozen (unless you want to eat separately as a berry sorbet like my dad enjoyed). The reason for blending frozen is to keep it at at thicker consistency when you layer it in your parfait dish.
Come back tomorrow I’ll be back with the last component of your parfait and that is candied seeds and nuts ready to garnish the top! See you then!